Orange Squash CupcakesThese contain no fat, no marg, no oil, a reduction in sugar, some fresh orange juice PLUS my secret weapon… …butternut squash! Makes 12 large / 15 standard
- 175g self raising flour
- 1 tsp baking powder
- 150g caster sugar
- 200g grated butternut squash (no skin, no seeds)
- 100g plain yoghurt
- 3 medium eggs, whisked (or use 2 large)
- 5 tbsp orange juice (squeezed from fresh or use from a carton)
- For the icing:
- Approx half a standard tub of reduced fat cream cheese
- Approx 4 tbsp golden syrup (or to taste – use more or less…)
- Zest of half an orange / one Satsuma
- 1. Preheat the oven to 180°C (fan 160) and place 15 standard cupcake cases in two muffin tins – or use 12 regular muffin cases.
- 2. Sift together the flour and baking powder. Stir through the sugar and grated squash. Then add the yoghurt, eggs and juice and stir firmly but gently to combine.
- 3. Carefully decant into the cases (it’s quite a runny mix so you may find it easier to transfer it to a jug then gently pour…)
- 4. Bake for 18 minutes then allow them to cool down thoroughly in their cases in the tin(s). While they’re cooling, make the icing by combining the cream cheese with the syrup. Stir hard with a metal spoon to combine then leave in the fridge until you’re ready…
- 5. These cakes will stick to the paper cases until they’ve properly cooled right down so I tend to make the cakes the night before then ice them the next morning. Once they have cooled, splodge on some icing then scatter with some zest. Serve immediately.